Chicken Breasts Veronique
|Whole chicken breasts||4 Pound, skinned, boned, and split (4 In Number, 1 Pound Each)|
|Orange marmalade||1 1⁄2 Tablespoon|
|Dry tarragon||1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Seedless green grapes||1 1⁄2 Cup (24 tbs)|
Rinse chicken and pat dry.
Melt butter in a wide frying pan over medium heat.
Add chicken, a portion at a time, without crowding; cook, turning once, until lightly browned on both sides.
Stir in marmalade, tarragon, and wine.
Bring to a boil over high heat; then reduce heat, cover, and simmer, turning once, until meat is no longer pink when slashed in thickest part (about 15 minutes).
Transfer chicken to a serving dish; keep warm.
Add cream to pan juices; boil, stirring, until slightly reduced.
Season to taste with salt, then mix in grapes and return to a boil.
Pour over chicken.